Thank you Charles! Just for my own knowledge, how did you get the .81?

US butter is typically 81% butterfat, while the European butters are higher, 86-ish. For what it’s worth, if you used the 7/8 figure, you’re assuming about 88% butterfat, which leads to the figure you calculated.

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If error is corrected whenever it is recognized as such, the path of error is the path of truth.

Charles, I followed your suggestion and replaced 1.5TB butter with 16g olive oil. I made .5 recipe of the low fat “donuts” from The Sweeter Side Of Amy’s Bread. I used 1 egg and halved all the other ingredients. Here they are cooling. They are looking good.

Thank you Charles. I have a lot of respect for your opinion and appreciate that you helped me.

Thank you FG. I didn’t really give you my own views, though, only described how people generally go about thinking about this particular issue. Butter is water and fat, so you can replace it with other liquids and fat. Or at least, that’s the most rational starting assumption. Butter is solid when cool, whereas oil is not, so it’s possible you might find the result oily and need to reduce the oil a bit. That happened to me with my brownie recipe. I would suspect if you took a brioche recipe and replaced all the butter with oil, you’d get a royal mess.

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If error is corrected whenever it is recognized as such, the path of error is the path of truth.

Thank you FG. I didn’t really give you my own views, though, only described how people generally go about thinking about this particular issue. Butter is water and fat, so you can replace it with other liquids and fat. Or at least, that’s the most rational starting assumption. Butter is solid when cool, whereas oil is not, so it’s possible you might find the result oily and need to reduce the oil a bit. That happened to me with my brownie recipe. I would suspect if you took a brioche recipe and replaced all the butter with oil, you’d get a royal mess.

Charles, I respect your opinion expressed in all your posts and I know I am not alone in that regard. Not only do I respect your opinion, I trust it as well. Thank you for sharing your knowledge. It might be a general view but I would not have realized it or applied it to my baking this morning without your help.

The muffin doesn’t feel oily. The recipe calls for 1.5 TB of melted butter so I felt it would be an easy transition to oil, as no creaming was involved.

It can’t turn out as bad as the first time I baked these (Sunday). I put the filled pan in the oven and turn around and see the buttermilk sitting on the counter. I hurriedly remove the pan, dump it’s contents in a bowl and whisk in the buttermilk. Unfortunately a crust had already formed in the lining of the cavities of the pan but it was still good!! These came out just as pictured in the book so I have high hopes for it

Amount of oil to replace butter—that is good to know Flour Girl Thank you.
multiply by .81, that was my next question.. thank you Charles
Looks delicious Flour Girl, those are donuts? Looks like bundtlettes